Archive for the ‘Poppy’ Category

More Accolades for Dana

Thursday, May 7th, 2009

It seems like you can’t go more than a few days recently without having someone sing her praises. Of course, it’s all well deserved. Here at Tastingmenu, we’ve known how great Dana is for some time (even before she started writing here — in fact it’s why we wanted her to share her opinions on this site.) The latest praise is from the editor herself of Seattle Magazine. And since Dana would never post it, I will. Allison Austin Scheff writes:

“Dana Cree, the pastry chef at Poppy (and one of the Rebel Chefs from April’s Best Restaurants issue) is the thinking-diner’s pastry chef. She analyzes, tweeks, re-works (and Twitters about all of it @deensie) and all of her smarty-chef work really pays off.”

She goes on:

“The most intriguing thing I tasted was Cree’s sassafrass ice cream, made with anise hyssop and sassafrass root (plus spices). I kept taking small spoonfuls and catching intriguing tastes of this, no that. It didn’t quite taste like a rootbeer float, as our waiter had said, it was more like those little barrel-shaped rootbeer candies, with a strange, illusive heat somewhere that disappeared before you could nail exactly what it was. What a fantastic scoop of ice cream.”

And finally:

“…for a dessert that’ll make you think, that might leave you in awe or open your eyes to possibilities you might not have imagined, do yourself a favor and get to Poppy. Dana Cree’s a serious talent.”

Yay Dana! Go read the entire thing.

The Sweet Chemist

Saturday, March 21st, 2009

Amidst the avalanche of press that my co-blogger is getting you might have missed the latest from Seattle Magazine calling her “The Sweet Chemist” and a “Rebel Chef”. I though she just liked trying to make excellent desserts, I didn’t realize she was rebelling. ;)

Check it out.

(Note for Seattle Magazine: how about posting the picture of the rebel chefs on your website so it’s bigger than a thumbnail. I promise it won’t cost you extra money, and it might actually make the picture informative cause you’d be able to see the people in it. OK. Sorry. Done ranting.)

taking back the slight…..

Friday, March 13th, 2009

Under no circumstances will I open the number 10 can of worms that is all that we in the industry think of Yelp.

However, nearly every establishment has received reviews that are unnecessarily negative/rude/absurd. No matter how unreal untrue unbelievable they are, they eat at us. So we do the only thing we really can. We take them back, turn them into jokes, and quote them to each other in our daily routine of kitchen jokes.

A pizza joint in the bay area has done us one more. They have printed these outrageous statements on T-Shirts. At Poppy we too have joked about having T-Shirts made with our own yelp slights.

On the list…

“Poppy hates children, and Poppy hates cake.”

“I would never classify the menu as New American………EVER!”

“If Ikea and a Tootsie pop had a baby it would be Poppy”

“Poppy isn’t even seasonal (oranges in winter!)”


And on the list for Veil…..

“This is the worst asian fusion restaurant I’ve ever been to.”

“Veil is, umm, skanky.”


Saturday, February 14th, 2009

For 270 people, love will be on a Thali at Poppy tonight.

Last year I wrote quite frankly about some of the realities of St. Valenties Day, or VD as we refer to it in the industry.

Poppy is in a protective bubble of some sort right now. And by that I mean we are busy. Trust me, we know how lucky we are.

That said, we have been booked out for weeks. We have a set menu. Well, we always have a set menu. But tonight the set menu comes with a starter, and a dessert Thali for two.

You won’t find anything too cheeky coming from me tonight. I am serving a “hot date cake,” but then again, I always do. However it does seem more fitting today. I am also making a passion fruit sorbet, which will temporarily replace my current sorbet, chocolate tangerine. This was hard for me, as I am intensely attached to this chocolate tangerine sorbet. It tastes like a decadent tangerine perfumed fudgesicle, and each bite holds an intense amount of nostalgia for me.

Passion fruit sorbet was my compromise, however, as what was really desired of me was “love potion”.

I’m just not that girl.  Don’t even get me started on the whole chocolate sex orgasm thing.

Jokes in the kitchen have chruned out fake scenarios of me looking shocked when i find out that rohypnol isn’t an ingredient in love potion, and a line of edible underwear.  Banana flavored banana hammocks anyone? And of course, the I-really-love-your-peaches-wanna-eat-that-bra-right-off-of-you peach flavored bra.

I’ll spare you jokes of the VD chocolate and chile “it burns” variety.

The romance of this day has been bled out of us cooks with 14 hour days, struggling to find things in a walk in swollen with prep and product for the evening, the monotony of making 300 of one thing, and of course the tight feeling in your chest from the 6 hours of an insane serivce like this.

But this day isn’t about me. It’s about passion fruit sorbet, hot date cakes, hearts, and love.

And I always put love in my menu.